Salmon with Corn-and-Tomato Salsa

By Lv2Cook

Ingredients

• 1 cup diced plum tomatoes
• 1/4 cup minced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lime juice
• 1/8 teaspoon salt
• 1 jalapeño pepper seeded and minced
• Cooking spray
• 1 cup frozen whole-kernel corn thawed
• 4 6-ounce salmon fillets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons honey
• Lime wedges (optional)
• Cilantro sprigs (optional)

Details

Servings 1

Preparation

Step 1

Combine first 7 ingredients in a bowl; set aside.

Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add corn; cook 2 minutes, stirring occasionally. Add corn to tomato mixture; stir well.

Sprinkle salmon with 1/4 teaspoon salt and pepper; drizzle with honey. Recoat skillet with cooking spray; place over medium-high heat until hot. Add salmon; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve salmon with salsa; garnish with lime wedges and cilantro sprigs, if desired.

Serving Size: 1 salmon fillet and 1/2 cup salsa